Discover Hue cuisine with Lu Dieu Phuong - a journey to preserve the flavors of the ancient capital

Hue - the dreamy land is not only famous for its ancient relics, royal court music or the poetic Huong River, but is also known as the cradle of a sophisticated and rich national cuisine. And amidst the modern pace of life, there is a young girl named Lu Dieu Phuong who is still tirelessly spreading her love for her hometown's cuisine through sincere, emotional and Hue-style explorations.

Sending love of hometown into every flavor of Hue

Lu Dieu Phuong is not a chef, nor does she own a restaurant or eatery. However, her friends consider her a "Hue culinary culture ambassador" in her own way: using her love for her homeland to tell stories imbued with the identity of the ancient capital.

"Hue in my mind is the mornings of mussel rice, the afternoons of banh nam that my mother bought after the market, and the smell of steaming beef noodle soup at small roadside stalls. Each dish is a piece of memory, and I want to go, feel and tell it so that people understand that Hue is not only about the Perfume River and mausoleums, but also a land of dishes imbued with love," Phuong shared.

Following the flavors of Hue with Lu Dieu Phuong

Not creating content on social networks or making culinary series, Lu Dieu Phuong chooses her own way to connect with Hue cuisine through meetings, wandering around the streets to enjoy each dish, then preserving the flavors and stories in her memory and in her words.

Every day, she spends time visiting large and small restaurants in Hue, from rustic sidewalk stalls to long-standing addresses that are passed down by word of mouth among locals. With each dish, she does not just stop at enjoying it, but also learns about its history, preparation methods, and interesting stories behind it. That journey is like a way to introduce Hue through each familiar flavor.

For her, eating a Hue dish is not just about enjoying it, but also about fully experiencing the space, people, history and spirit behind the dish. She often spends time chatting with the restaurant owner, learning about the origin, preparation method and memories of the cook. From there, each dish becomes a vivid slice of local culture.

Although not widely publicized, Phuong's journey is still spread through conversations and sharing at cultural exchanges, where she brings her knowledge to introduce to friends near and far the special dishes and unique sophistication of Hue.

Dishes carrying the soul of the Ancient Capital

For Lu Dieu Phuong, there are dishes that cannot be missed when talking about Hue. She not only introduces them as delicious dishes, but also as cultural "characters" with souls:

Banh beo, banh nam, banh bot loc wrapped in banana leaves: Small, soft cakes, encapsulating the ingenuity and sophistication of Hue women through each layer of dough and each leaf.

Mussel rice, mussel vermicelli: A simple but flavorful dish, with a harmonious blend of the saltiness of shrimp paste, the crunchiness of pork rinds, the sweetness of stir-fried mussels and a little spiciness of chili and garlic.

Bun bo Hue: A famous dish not only locally but also nationally. Phuong often emphasizes that the soul of Bun bo Hue lies in the rich, sweet broth made from beef bones, a bit of typical shrimp paste and the accompanying Hue sausages and spring rolls.

Banh ram it, banh uot, nem cha Hue: These dishes often appear during death anniversaries and Tet holidays - where cuisine becomes a bridge between the spiritual world and everyday life.

Hue Sweet Soup: With all kinds from lotus seed sweet soup, mung bean sweet soup, to sophisticated dishes like tapioca starch sweet soup wrapped in roasted meat, the sweet soup that Hue people are proud of because of its sophistication and sophistication is hard to match anywhere else.

Preserving culinary soul through each story

Lu Dieu Phuong always wants to bring Hue culinary stories closer to the community through sharing sessions at schools, cultural centers, and community events. She tells stories about food, people, and customs to arouse love for the homeland culture in young people.

Phuong also proactively met with elderly artisans in Hue, listened to them talk about traditional cooking secrets, recorded old dishes that were gradually disappearing, thereby contributing to preserving the culinary culture of the ancient capital in a gentle yet profound way.

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